Well hello there you. Time for another #MasterofCocktails me thinks. This week we made a twist on a classic, which is genuinely better than the real thing. We're making an 'Americano Bolognese'.

I have a real problem with 'regular' Americanos. They take one of the best drinks in the world (Camparisoda) and ruin it. This concoction, however, stands entirely on its own two feet, borrowing only the booze-ingredients from the original.

Right then chaps – it's #MasterofCocktails time once again. This week we made another real classic – The Corpse Reviver No. 2.

It's yet another excellent recipe taken from The Savoy Cocktail Book – a superb compendium you all should own.

The Corpse Reviver No. 2 is also one of those drinks that manages to lives up to the awesome name it's been given. Unsurprisingly, it was originally a hair of the dog drink, with Craddock warning readers that "four of these taken in swift succession will unrevive the corpse again"! It can certainly be enjoyed at any time though. We've made a few substitutions here – most notably Pierre Ferrand Curaçao has been brought in on account of its yumminess.

This week's #MasterofCocktails is a bank holiday treat – Piña Coladas! Now, there are two reasonably important 'tricks' to this drink, well, one really...

The first trick is NO ICE. We're not using any in the preparation of this drink – instead we're using frozen pineapple. The second trick is to use an uber-ripe pineapple. All of the sweetness from this drink comes from the fruit. So, like I said – sort of one trick, but nevertheless.

We're also going to be weighing all the ingredients this time around, just for ease of reference.

Now – it's worth remembering that Mr Harry Craddock, the author of this book, would have had access to very different ingredients to the ones we have today. For that reason, I've (hopefully lovingly) changed a few of the quantities and in one case omitted an ingredient. I'll explain as we go.

This week we have a very special #MasterofCocktails as we’re indulging in some cocktail porn – or, more accurately, some utter, unrepentant cocktail filth.

We're going to be making a Negroni, but with ingredients that all come from the 1970s! Not a cheap serve this, admittedly, but it is completely, unequivocally epic so you do very much need to get involved still. Sorry.

This week we're making a classic drink on #MasterofCocktails – a Bloody Mary. We'll get through this, and then I'll explain what you should have made instead. Clear? Good.

Now for me, when it comes to Bloody Marys, it's all about seasoning. Hence the (frankly ridiculous) list of ingredients.

What we're after is something to compliment the umami-rich flavour of tomato juice and work with the spice of the Worcestershire sauce. These are really the two key ingredients in this drink, and we're aiming to add to them.

So – the clocks have changed, and we've either gained an hour, lost an hour, or gone back in time. It's unclear which... Either way, it's time for #MasterofCocktails! This week's drink is a Palmetto.

Traditionally, this drink would be made with rum, vermouth and bitters, but as we're using Rumbullion! There's no need for the bitters in this one. I'm using the Navy-Strength, as that's what's behind the bar, but you could certainly use the regular stuff. No problem either way.

This week we're re-visiting a recipe for the first time on #MasterofCocktails – The Martinez.

The reason we're doing this is that the first recipe published way back in October was the distinctly modern version. Heavy on the gin, and light on Vermouth. Today we're going back to the old-school, with a 1:1 Gin:Vermouth recipe.